Honeyed Peri Peri Halloumi Salad

Meanwhile, trim the green beans and cut into thirds. Halve the baby plum tomatoes.

Pick the mint leaves from their stalks and roughly chop (discard the stalks). Zest and halve the lemon. 

Drain the halloumi, then cut into slices (3 per person). Place them into a small bowl of cold water and leave to soak.

Add the lemon zest and olive oil for the dressing (see pantry for amount) to a large bowl and squeeze in the lemon juice. Season with salt, pepper and a pinch of sugar (if you have any).

Stir to combine, then reserve a few tbsps of dressing for serving in a small bowl.

Add the tomatoes and mint to the remaining dressing in the large bowl, then set aside.

Remove the halloumi slices from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.

Discard the water from the bowl and wipe it dry, then add the peri peri seasoning to it (use less if you don't like heat).

Add the halloumi to the seasoning and toss to coat, then set aside.

When 15 mins of roasting time remain, heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the green beans and stir-fry until starting to char, 2-3 mins.

Add a splash of water and immediately cover with a lid or some foil. Cook until the beans are tender, 4-5 mins, then transfer to the bowl of dressing.

Pop the pan back on medium-high heat with a drizzle of oil. Add the spiced halloumi and fry until golden, 2-3 mins each side, then remove from the heat. Drizzle the fried halloumi with the honey and turn to glaze it all over. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.